Roasted Carrots with Lemon-Cumin Aioli

For carrots: Preheat oven to 425°. Pile carrots in center of a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper. Toss with hands to coat, then spread evenly. Cover pan tightly with foil. Roast 10 minutes. Remove foil, drizzle carrots with 1 teaspoon honey, then toss to coat. Continue roasting, uncovered, until carrots are tender and lightly charred, about 15 minutes more. (Carrots can be roasted a few hours ahead and set aside.)

In a small oven-proof skillet, toss pumpkin seeds with remaining 1 teaspoon oil. Season with a pinch each of cumin, salt and pepper; toss to coat. Place skillet in oven during last 10 minutes of carrot roasting time to toast. Transfer to a paper towel-lined plate; cool.

For aioli: In a small bowl, combine mayonnaise, lemon zest and juice, garlic, and the remaining 1/4 teaspoon cumin and 1/8 teaspoon honey. Season with pepper. (Aioli can be made a day ahead and stored in a covered container in the refrigerator.)

To serve, arrange carrots on a platter, drizzle with aioli and sprinkle with pumpkin seeds. (Or serve aioli and pumpkin seeds on the side, so people can top their own carrots.)